One Potatotwo Potato Soup White And Sweet Potato Soup Food

PURPLE SWEET POTATO SOUP

Steps:

• For the soup: Heat a large Dutch oven over medium heat. Fry the bacon until crisp, 10 to 12 minutes. Remove to a plate and drain all but 2 to 3 tablespoons of the bacon fat from the Dutch oven. Reserve the bacon.
• Add the yams, garlic, thyme, onion, oregano, cumin, coriander and then a good pinch of salt and pepper. Cook, stirring, until the onions have started to soften and the yams are coated in the bacon grease, 2 to 3 minutes. Add 5 cups of the broth and bring to a simmer. Cook until the potatoes are soft, about 15 minutes.
• For the pistachio crumble: While the soup cooks, crumble the bacon and toss with the pistachios, parsley, oregano and turmeric until well combined. Set aside.
• Using an immersion blender, puree the soup until smooth. Thin with the remaining stock as needed.
• Serve the soup into bowls and swirl in a spoonful of sour cream to each serving. Top with the crumble and some parsley leaves.

SWEET POTATO SOUP

Steps:

• Peel and cut vegetables into small, uniform pieces. Place in a pot, and cover with the chicken stock; use only the amount of stock needed to cover. Bring to a boil, and cook until vegetables are tender.
• Place vegetables and liquid into a food processor. Puree.
• Return pureed vegetables to the saucepan. Slowly stir in the cream, brown sugar, nutmeg, and butter. Add salt and pepper to taste.